To enhance the sweetness of dairy cow feed and encourage cows to eat more, various concentrates such as sorghum flour, corn flour, bran, and rice bran can be saccharified. This process converts part of the starch into maltose, increasing the sugar content from around 1% to approximately 10%. The result is a more palatable feed that improves the overall feeding experience for the animals.
The method involves first crushing the saccharified feeds like corn or sorghum and placing them in wooden barrels or cylinders. A suitable amount of salt and minerals are then added and thoroughly mixed. Each layer should be about 0.5 cm thick, and for every portion of feed, 2 to 2.5 times the volume of boiling water is added while stirring continuously. The mixture is leveled and layered again. Once the container is full, cover the top with a layer of rice bran or sacks, seal it tightly, and keep it warm. Ideally, this should be done in a warm room to support the saccharification process. Adding a small amount of malt during the process can significantly speed up the conversion of starch into sugars.
It's important to maintain the temperature inside the barrel between 55°C and 65°C. Under normal conditions, the saccharification process usually takes 3 to 4 hours. If the ambient temperature is low, the time may need to be extended. Once the feed develops a sweet and slightly sour taste, it should be fed to the cows immediately to avoid spoilage. Given the rapid nature of this process, it's best to plan and produce the saccharified feed in batches based on the number of cows, daily feed requirements, and the surrounding temperature. This ensures a consistent and efficient supply of high-quality, sweetened feed.
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